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Cheesy Creamy Chicken Enchiladas
1 Std.Für 8Nutri-Score C€€
C
1 Std.
1 Std.Cheesy Creamy Chicken Enchiladas
was Sie brauchen
Zutaten
flour tortillas (10-inch burrito size)Backwaren8 Stücke
chicken breast (cooked and shredded)Fleisch680 g
cream cheese (room temperature)Milchprodukte85 g
sour creamMilchprodukte80 ml- diced green chiles (with juice)Vorräte128 g
- mild red enchilada sauceVorräte570 ml
salt (divided)Gewürze6 g
black pepperGewürze500 mg
garlic powderGewürze1,5 g
smoked paprikaGewürze1 g
shredded cheese (Mexican blend, Four Cheese or Colby Jack)Milchprodukte280 g
pro Portion
Nährwerte
424kcal
- Kohlenhydrate
- 38 g
- Eiweiß
- 26 g
- Fett
- 19 g
was Sie verwenden
Utensilien
Backofen
Auflaufform
Stielkasserolle
Rührschüssel
Schneebesen
Küchenzange
Schritt für Schritt
Zubereitung
- Schritt 1
Preheat the oven
- Preheat the oven to 400°F and grease a 9x13 casserole dish.
- Schritt 2
Cook and shred the chicken
- Place the chicken in a saucepan, cover with water and season with salt.
- Simmer until cooked through.
- Shred the chicken with two forks.
- Schritt 3
Make the sauce
- Beat the cream cheese in a bowl.
- Add the sour cream, green chiles, enchilada sauce, salt, pepper, garlic powder and paprika.
- Mix until smooth.
- Schritt 4
Split the sauce
- Set aside a third of the sauce for the topping and keep the rest for the filling.
- Schritt 5
Make the filling
- Add the shredded chicken and most of the cheese to the sauce bowl and mix well.
- Schritt 6
Roll the enchiladas
- Spoon a generous amount of filling into each tortilla.
- Roll tightly and place seam-side down in the dish.
- Schritt 7
Top and bake
- Pour the reserved sauce over the top and sprinkle with the remaining cheese.
- Cover with foil and bake at 400°F.
- Remove the foil and bake until golden and bubbly.
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